Ever tasted a stew so creamy and comforting that it wraps you in a warm blanket?

This Creamy Vegan Tomato White Bean Stew brings coziness to your kitchen without the hassle. It’s a one-pan marvel that whips up in no time and fills your home with the irresistible aroma of simmering tomatoes and garlic. Trust me, your taste buds will be thanking you for this delightful dish!

Why make this recipe

Who doesn’t love a recipe that makes cleanup feel like a breeze? This stew is not only easy to make, but it’s also super affordable and family-friendly. You can feel good about serving a hearty meal that’s wholesome and delicious without breaking the bank. Plus, you’ll have leftovers that can become lunch tomorrow! 🙌

Ingredients

You don’t need fancy stuff — just these basics! Grab:

1 can white beans, drained and rinsed
2 cups cherry tomatoes, halved
2 cups vegetable broth
1 cup coconut milk
2 cups spinach or kale
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper to taste
Herbs (like basil or thyme) for garnish

Directions

Ready to dive in? Follow these easy-peasy steps:

In a large pot, heat the olive oil over medium heat.
Add the diced onion and sauté until it turns translucent.
Toss in the minced garlic and cook for another minute.
Stir in the cherry tomatoes and let them soften a bit.
Add the white beans, vegetable broth, and coconut milk. Bring to a simmer.
Mix in the spinach or kale and stir until it’s wilted.
Season with salt, pepper, and herbs to taste.
Serve hot, garnished with extra herbs if desired.

How to make Creamy Vegan Tomato White Bean Stew (Overview)

This stew comes together quicker than a coffee break! Start by sautéing your onion until it’s nice and soft, then introduce the garlic for that heavenly flavor. Toss in your tomatoes, let them mingle, and then bring in the beans and broth for a quick simmer. Finish it off with creaminess from coconut milk and a punch of greens! Pro tip: Don’t skip toasting the garlic — it makes all the difference!

How to serve Creamy Vegan Tomato White Bean Stew

Serve this beauty in a big bowl and let the vibrant colors shine. Picture bright red tomatoes, creamy textures, and green spinach all mingling together. A crispy slice of crusty bread on the side makes it even better! Dip and savor the rich aromas as they fill the air.

How to store Creamy Vegan Tomato White Bean Stew

Got leftovers? No problem! This stew keeps well in the fridge for about 3-4 days. If you want to keep it longer, freeze it for up to 3 months. Just reheat it on the stove, adding a splash of broth if it thickens too much. Make-ahead meals for the win! 😍

Tips to make Creamy Vegan Tomato White Bean Stew

Here’s how to elevate this dish like a pro:

Add spice: A pinch of red pepper flakes can transform the dish for those who enjoy heat.
Mix up the greens: Feel free to swap in any leafy greens you have on hand!
Fresh herbs: Use fresh herbs for garnish to brighten up the flavors even more.
Creamier texture: Blend a portion of the stew and stir it back in for extra creaminess.
Protein boost: Throw in some quinoa or brown rice for added texture and nutrition.

Variation

Want to jazz it up? You can toss in some roasted red peppers or switch the white beans for chickpeas. Craving an Italian twist? Add some basil and a splash of balsamic vinegar. The options are endless!

FAQs

Can I use fresh tomatoes instead of canned?
Absolutely! About 4-5 medium fresh tomatoes should work beautifully. Just chop them up and let them cook down.

How can I make this stew heartier?
Add some diced potatoes or a cup of cooked quinoa to make it more filling!

Is it possible to make this in advance?
Definitely! You can make it up to three days ahead and store it in the fridge. Just reheat and serve!

📌 Pin this recipe for your next cozy dinner night!